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January 25, 2013

Citrus-fennel salad with pistachios

As much as possible I really care to cook with local and seasonal produce, however once in a while I just have to make an exception. After all there are a couple of classical combinations that are just not in season at the same time, like fennel and orange. And I think it is best to prepare this salad when oranges are in season, rather then during summer-autumn, when we have local fennel. This time I gave it a kind of oriental touch with cardamom, rose water and pistachio.

Slice fennel thinly with the help of a mandoline and set its is green aside for garnish. Grate the zest of the orange, then prepare it among the other citrus fruits. Cut off the top and the bottom and cut off the peel following the shape of the fruit with a knife. Then slice fruits and prepare the dressing. Crush cardamom and ground seeds in a mortar, if you want to skip that, just use ground cardamom, about 1/8 teaspoon. Just don't forget, less is more! Mix dressing with fennel and put a bunch on top of the fruit, sprinkle the rest of it over the sliced ruit. Season with salt and pepper, and serve with coarsly chopped pistachio.